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Sift your the flour, corn starch and salt in a large bowl. Give it a whisk.
In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.
Add the eggs while mixing. Scrape down sides of the bowl.
Add 1 tsp vanilla extract.
Pour in the flour mixture and mix until everything is well incorporated.
Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up.
Once the dough is chilled, place it on a rolling matt, sprinkle with flour and roll out with a rolling pin. Move the dough around so to prevent it from sticking.
Use a circular cookie cutter to cut out your cookies. Take away extra scraps to re-roll for more cookies.
Place them on a non-stick baking sheet and bake at 375F for 12 minutes.